Cajun-Spiced Seared Sea Scallops

This spicy seared scallops recipe transforms luxurious sea scallops into a restaurant-quality dish in under 15 minutes. The Cajun seasoning adds warmth and complexity while the quick searing technique creates a mouthwatering caramelized crust while keeping the inside tender and succulent.

I discovered this recipe when planning a surprise anniversary dinner for my husband. The simplicity and spectacular results have made it our go to special occasion meal that feels indulgent without requiring hours in the kitchen.

Ingredients

• 2 pounds large sea scallops: About 18 to 20. Look for dry packed scallops with a sweet ocean scent and avoid those with a strong fishy smell
• 2 teaspoons Cajun seasoning: The backbone of flavor providing just the right amount of heat without overwhelming the delicate scallops
• 3 tablespoons extra virgin olive oil, divided: Quality matters here as the flavor comes through in the final dish
• 1/2 teaspoon salt: Diamond Crystal kosher salt enhances all the flavors without making the dish taste salty
• 1 dash freshly ground black pepper: Freshly ground has significantly more flavor than pre ground
• 2 teaspoons unsalted butter: Creates a beautiful golden crust and adds richness
• Lemon wedges: The acidity brightens the dish and balances the richness perfectly

Step-by-Step Instructions

Prepare the Scallops:

Rinse scallops under cold water and thoroughly pat dry with paper towels. This crucial step ensures proper searing. Remove the small side muscle if still attached—it appears as a small rectangular tag on the side. In a bowl or food storage bag, toss the scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper until evenly coated. Cover the bowl or seal the bag and refrigerate for about 1 hour, allowing the flavors to penetrate.

Heat the Pan:

Place a large heavy bottomed skillet, preferably cast iron, over high heat. Let it get very hot, about 2 minutes. Add the remaining tablespoon of olive oil and butter, swirling to coat the entire surface. The butter should sizzle immediately but not burn.

Sear to Perfection:

Using tongs, carefully place scallops in the hot pan, ensuring they do not touch each other. Work in batches if necessary as overcrowding prevents proper searing. Let them cook undisturbed for 2 to 3 minutes until the bottom develops a deep golden brown crust. Flip each scallop with tongs and sear the second side for another 2 to 3 minutes. The center should remain slightly translucent for perfect doneness.

Serve Immediately:

Transfer the scallops to warmed plates, garnish with fresh lemon wedges for squeezing. The acidity of the lemon brightens the rich flavors and completes the dish perfectly. Serve right away as scallops are best enjoyed hot.

Pin it

The first time I made these scallops I splurged on fresh diver scallops from our local fishmonger. The sweet delicate flavor paired with the spicy Cajun crust created such a memorable meal that my family now requests them for every birthday and celebration dinner.

Selecting Perfect Scallops

The secret to exceptional seared scallops starts at the fish counter. Look specifically for dry packed scallops which have not been treated with phosphates or other preservatives. These untreated scallops have a natural caramel color rather than bright white and will sear beautifully without releasing excess water. When shopping, ask your fishmonger specifically for dry scallops as the difference in the final dish is remarkable. Fresh scallops should smell sweet and oceany never fishy and their flesh should appear somewhat translucent and firm when gently pressed.

Mastering the Sear

Temperature control is critical when searing scallops. Your pan must be scorching hot before adding the scallops which allows for immediate caramelization without overcooking the delicate interior. Once you place the scallops in the pan resist the urge to move them around. Each scallop needs to develop contact with the hot surface to create that coveted golden crust. Consider the searing time as a guideline rather than a rule the exact timing depends on the size of your scallops and the heat of your pan. They are done when the sides have turned opaque about three quarters of the way up while the very center remains slightly translucent.

Serving Suggestions

These spicy scallops shine as the star of numerous meal presentations. For an elegant dinner party arrange them atop a swirl of cauliflower puree with a drizzle of browned butter and scattered microgreens. On weeknights pair with a simple arugula salad dressed with lemon vinaigrette and crusty bread to soak up the flavorful pan juices. They also make an impressive addition to pasta tossed with garlic butter and fresh herbs or alongside risotto with a crisp glass of unoaked Chardonnay or Sauvignon Blanc to complement their sweet flavor and spicy coating.

Pin it

Frequently Asked Questions

→ How do I know when scallops are properly cooked?

Perfectly cooked scallops should have a golden-brown crust on the outside and an opaque center that's just barely translucent. They typically need only 2-3 minutes per side in a hot pan. Overcooked scallops become tough and rubbery, so watch them carefully and remove from heat as soon as they're done.

→ Should I use dry or wet scallops for this dish?

Dry scallops (those without chemical additives) are strongly preferred for searing. They caramelize better and have a sweeter, more natural flavor. Wet scallops (treated with phosphates) retain more water, making it difficult to achieve a good sear. If using wet scallops, pat them extremely dry and consider a quick salt brine to remove excess moisture.

→ What can I serve with these Cajun scallops?

These spicy scallops pair beautifully with simple sides that complement but don't overpower their delicate flavor. Consider serving with buttered angel hair pasta, lemon risotto, roasted asparagus, or a light salad with citrus vinaigrette. For a complete meal, serve over creamy grits or with crusty bread to soak up the flavorful pan juices.

→ Can I make my own Cajun seasoning?

Absolutely! To make homemade Cajun seasoning, combine 2 tablespoons paprika, 1 tablespoon each of garlic powder and onion powder, 1 teaspoon each of dried oregano and thyme, and 1/2 to 1 teaspoon each of cayenne pepper, black pepper, and salt. Adjust the cayenne to control heat level. Store extra seasoning in an airtight container for future use.

→ What's the secret to getting a good sear on scallops?

For a perfect sear: 1) Start with dry scallops and pat them thoroughly dry with paper towels; 2) Use a heavy pan (cast iron works best) heated until very hot; 3) Add oil with a high smoke point and a bit of butter for flavor; 4) Place scallops in the pan with space between them to prevent steaming; 5) Don't move them for at least 2 minutes to allow crust formation; 6) Flip only once. Following these steps ensures a golden caramelized exterior.

→ Can I prepare these scallops in advance for a dinner party?

Scallops are best served immediately after cooking, as they can become tough when reheated. However, you can prep ahead by seasoning the scallops and refrigerating them up to 2 hours before cooking. For entertaining, consider having all other components of your meal ready, then quickly sear the scallops just before serving to ensure optimal texture and temperature.